Description
Roasted Beet Salad brings a symphony of flavors and textures to your table, combining the earthiness of roasted beets with the creamy tang of goat cheese, all punctuated by the crunch of pistachios. This dish is a testament to the beauty of simplicity in cooking, showcasing how a few high-quality ingredients can create a dish that’s both nourishing and gourmet.
Ingredients
3–4 large beets, either red or gold
10 ounces spring mix salad greens
½ cup crumbled goat cheese
¼ cup chopped roasted pistachios
For the Vinaigrette:
⅓ cup olive oil
2 tablespoons apple cider vinegar or red wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Instructions
Preheat oven to 425°F (220°C). Prepare the beets by cutting off the leaves and stems, leaving just about 1-inch attached to the beet root. Wash the beets well and drizzle them with a little olive oil before wrapping in aluminum foil. Bake for 50-60 minutes until you can easily insert a knife into the beets.
Remove the beets from the oven and unwrap. Let them sit until cool enough to handle, then rub the skins off with a paper towel or your hands. Slice the beets into bite-size chunks.
Mix vinaigrette ingredients in a mason jar with a lid and shake well until combined, or add to a bowl and whisk together.
Add the salad greens to a large bowl. Add half the vinaigrette and toss well. Pile the dressed greens on individual salad plates, then top with beets, goat cheese, and pistachios. Drizzle with remaining dressing.
- Prep Time: 20 minutes
- Cook Time: 1 hour